Bengali Sweets

As a hobby, we like to make our Bengali sweets and of course eat with them great satisfaction. Here, we are listing some for those who like to make themselves. If you are satisfied with my recipe, you may send us an email at bestconcepts2003@yahoo.co.in. Of course, any comment for further improvement in understanding my recipe is also welcome.

1. Darbesh (11I/9S)^$

Ingredients

Method

Stage A: To make Bundis

Method 2: Make syrup and pour all bundis in syrup.Let it to boil for five minutes on medium heat .Sometims stir it .Switch of the gas and cover with lid.When it will be warm,mix dry fruits,nut meg big cardoman ,khoya and make round midium size laddu.

1. Make batter with besan, rice flour, and baking powder. It will be like pakora's batter.
2. Divide into two equal portions.
3. Mix red and yellow colours into the two equal portions.
4. Heat the oil. Pour the batter through a holed laddle and deep fry it. These are called bundis. Make sure that the bundis are not crispy.
5. Stage A: Syrup and Darbesh
6. Boil the water and mix the sugar to make the syrup.
7. Boil the bundis (medium heat) in the syrup for 5 minutes. Stir it time to time.
8. Switch off the gas and cover it with a lid.
9. Mix Kismis, Kaju, Nutmeg, Big Cardamom Cloves, and Khoya with the bundis when it is cooled down to warm.
10. Make spherical shapes (Laddus) by hand.

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    ^$xI/yS stands for 'x' ingredients and 'y' steps; *cm: centimeter; hr: hour(s); kg: kilogram(s); ltr: litre(s); min: minute(s); ml: mililitre; pc: piece; tsp: teaspoon; tblsp: table spoon.

    !!!!!!!!!!!!!!!!!!!! H a p p y E a t i n g !!!!!!!!!!!!!!!

2. Misti Lal Dahi (3I/7S) [Sweet Red Yogurt]

Ingredients

Method

1. Boil the milk and make it thick until it becomes about 750ml.
2. Mix 250gm sugar to the thick milk and boil it again. Cool it to room temperature.
3. Burn the 2tsp sugar on an aluminium saucepan (to make the sugar colour red). Cool it.
4. Mix the thick milk with the sour Dahi and red burnt sugar.
5. Pour the above mix in a glass bowl.
6. Preheat the oven for 15-20min at 150^oC.
7. Put the glass bowl in the preheated oven for about 4-5 hours until the Dahi forms.

!!!!!!!!!!!!!!!!!!!! H a p p y E a t i n g !!!!!!!!!!!!!!!

3. Rasa-Malai (5I/14S)^$

It is made in two stages. First, to make Home-made Cheese in disk shapes. Then, put them in gravy milk.

Ingredients

Method

Stage A: To make Home-made Cheese in disk shapes (Disk cheese)

1. Boil the milk in a container.
2. Put lemon juice or vinegar into the boiling milk until the cheese forms completely. Put off the stove now. Wait for 3-4 min.
3. Pour the contents of the container in a fine muslin cloth (minimum 30cm x 30cm size) so that the watery liquid drains out.
4. Keep the cloth under cold running tap water for 1 min. This is important to wash away the sour taste of the lemon or vinegar.
5. Squeeze the cheese further by putting 3-4 kg weight on the muslin cloth for 2 hr.
6. Take out the cheese from the cloth and place it on a flat plate. Mix 1 tsp white flour.
7. Knead the mixture well for about 20 min.
8. Make 10 disk shapes.
9. In a 5 ltr pressure cooker mix water and sugar. Put it to boil.
10. When the water starts boiling, put the disk cheese one by one and close the lid. Wait until one whistle. Put the stove in 'Sim' for 10 min. Open the lid at room temperature.

Stage B: Gravy milk and Rasa-malai

1. Boil the 1 ltr milk until it becomes about 750 ml.
2. Pour the disk cheese in the boiling milk and put off the stove.
3. Add any essence of your choice, e.g., Saffron (2 pinches) or Elachi (1 tsp), etc.
4. Cool it and serve with dry nuts, e.g., Cashew nuts or Pista or Almonds, etc.

!!!!!!!!!!!!!!!!!!!! H a p p y E a t i n g !!!!!!!!!!!!!!!

4. Rasagolla (5I/10S), and

5. Rajbhog (6I/10S)

Ingredients

Method

1-7. Same as making Rasamalai

8. Make 10 (for Rasagolla) spherical (golla) shapes. For Rajbhog, make 6 shapes and put nutmeg powder at their centres.

9-10. Same as Rasamalai.

!!!!!!!!!!!!!!!!!!!! H a p p y E a t i n g !!!!!!!!!!!!!!!